Servings: 6
Prep Time: 20 minutes
Cook Time: 45–55 minutes

Ingredients

Chicken

• 6 bone-in, skin-on chicken thighs (about 2½–3 lb / 1.2–1.4 kg)
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tbsp Italian seasoning
• 2 tbsp olive oil

Potatoes

• 1½ lb (700 g) baby potatoes
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp pepper

Bacon

• 6 slices bacon, diced

Cream Sauce

• 3 tbsp butter
• 5 cloves garlic, minced
• 1½ cups (360 ml) heavy cream
• ½ cup (120 ml) chicken broth
• 1 cup freshly grated Parmesan cheese
• 1 tsp Dijon mustard (optional)
• ½ tsp thyme
• ½ tsp parsley
• ¼ tsp crushed red pepper flakes (optional)

Garnish

• 2 tbsp chopped fresh parsley
• Extra Parmesan

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Instructions

Step 1: Prepare

• Heat oven to 400°F (200°C).
• Pat chicken dry.
• Season with salt, pepper, paprika, garlic powder, onion powder, and Italian seasoning.

Step 2: Brown the Chicken

• Heat olive oil in a large skillet.
• Place chicken skin-side down.
• Cook 5–7 minutes until golden.
• Flip and cook another 3 minutes.
• Remove.

Step 3: Cook Bacon

• Cook diced bacon until crisp.
• Remove bacon.
• Leave about 1 tablespoon of bacon fat.

Step 4: Make Sauce

In the same pan:

• Melt butter.
• Add garlic and cook 30 seconds.
• Stir in chicken broth.
• Add cream.
• Simmer 3 minutes.
• Stir in Parmesan until melted.
• Add Dijon, thyme, parsley, and pepper flakes.
• Taste and adjust seasoning.

Step 5: Prepare Potatoes

• Toss potatoes with olive oil, salt, and pepper.
• If large, cut in half.

Step 6: Assemble

In a 9×13-inch baking dish:

1. Spread potatoes.
2. Pour cream sauce over potatoes.
3. Sprinkle bacon.
4. Arrange chicken on top.
5. Spoon some sauce over chicken.

Step 7: Bake

Bake uncovered:

• 35–45 minutes
• Chicken should reach 165°F (74°C).
• Potatoes should be fork tender.

Step 8: Finish

• Broil 2–3 minutes for crisp skin.
• Sprinkle parsley and extra Parmesan.

Serve immediately.

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Nutrition (Approximate per serving)

• Calories: 720
• Protein: 42 g
• Fat: 52 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 880 mg

Values vary depending on brands and exact quantities.

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Allergen Information

This recipe contains:

• Milk (butter, heavy cream, Parmesan)
•  Eggs (none added)
•  Wheat/Gluten (naturally gluten-free if broth and seasonings are gluten-free)
•  Soy (unless present in bacon or broth)
•  Fish/Shellfish
•  Sesame
•  Peanuts
•  Tree nuts

Nut Information:
This recipe does not include peanuts or tree nuts. However, always check labels on:

• Parmesan cheese
• Chicken broth
• Bacon
• Seasoning blends

if cooking for someone with severe nut allergies, as cross-contact during manufacturing can occur.

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Storage

• Refrigerate: up to 4 days
• Freeze: up to 2 months
• Reheat:
  • Oven: 350°F (175°C) for 20 minutes
  • Microwave: 2–3 minutes per serving

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Tips

• Use freshly grated Parmesan for the smoothest sauce.
• Don’t overcrowd the pan when browning the chicken.
• Baby Yukon Gold potatoes stay especially creamy.
• Add spinach or mushrooms to the sauce for extra vegetables.
• For even crispier skin, broil briefly at the end.

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Q&A

Q: Can I use boneless chicken thighs?
Yes. Reduce baking time to about 25–30 minutes, or until the chicken reaches 165°F (74°C).

Q: Can I use chicken breasts?
Yes, but they may cook faster and can dry out more easily. Check for doneness around 25–30 minutes.

Q: Can I make this ahead?
Yes. Assemble the dish up to 24 hours in advance, refrigerate, then bake when ready.

Q: Can I substitute the heavy cream?
Half-and-half can be used for a lighter sauce, though it will be thinner. Avoid regular milk unless thickened with a roux or cornstarch.

Q: What vegetables work well in this bake?
Broccoli, spinach, mushrooms, asparagus, green beans, or Brussels sprouts all pair well.

Q: Why did my sauce separate?
High heat can cause dairy sauces to split. Keep the sauce at a gentle simmer before baking, and use freshly grated Parmesan rather than pre-shredded cheese.

Q: Can I make it gluten-free?
Yes. The recipe is naturally gluten-free if your chicken broth, bacon, and seasonings are certified gluten-free.

Q: What can I serve with it?
A simple green salad, roasted vegetables, steamed broccoli, or crusty bread (if gluten is not a concern) make great accompaniments.